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- 2 pounds ground beef
- 1 recipe Onion Jam
- 4 ounces goat cheese (chevre)
- 2 teaspoons kosher salt
- 1/2 teaspoon crushed red pepper
- 12 slices Texas toast
- Goat cheese (optional)
- Golden tomato wedges (optional)
1. Combine the ground beef, half of the Onion Jam, the 4 ounces goat cheese, the salt, and the red pepper in a large mixing bowl. Divide mixture into 6 portions and form each portion into a patty about 1 inch thick.
2. Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 18 to 23 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once halfway through grilling.
3. Grill the Texas toast, if desired. Spread 6 slices with some of the remaining Onion Jam and top each with a grilled burger patty. Top with additional goat cheese, if desired. Top with the remaining Texas toast slices. Serve with any remaining Onion Jam and, if desired, golden tomato wedges. Makes 6 burgers.
- Prepare the Onion Jam for the burgers up to 2 days in advance. Cover and refrigerate until serving time.
Yield: 1-1/3 cups
- 2 tablespoons cooking oil
- 2 large yellow onions, thinly sliced
- 2 large red onions, thinly sliced
- 2 cups chopped green onions
- 1/2 cup balsamic vinegar
- 1/4 packed brown sugar
1. Heat cooking oil in a large skillet over medium heat. Add yellow onions and red onions; cook and stir for 5 minutes. Stir in green onions; cook onion mixture for 25 to 30 minutes or until browned, stirring occasionally. Add balsamic vinegar and brown sugar; reduce heat. Simmer for 10 to 12 minutes or until most of the liquid evaporates. Remove from heat. Cover and chill for up to 1 week. Makes about 1-1/3 cups.
- Servings Per Recipe 6,
- cal. (kcal) 597,
- Fat, total (g) 29,
- chol. (mg) 104,
- sat. fat (g) 11,
- carb. (g) 44,
- fiber (g) 3,
- pro. (g) 37,
- vit. A (IU) 146,
- vit. C (mg) 9,
- sodium (mg) 1047,
- calcium (mg) 141,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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